Korean Steamed Tofu with Pollock Roe
Myeongran dubu jjim is a Korean steamed tofu dish topped with a sauce of pollock roe mixed with egg and garlic. As the roe heats through, its tiny granules pop with a briny, savory burst against the silky tofu underneath. The egg binds the sauce into a soft set that melds with the warm tofu, and a light seasoning of soup soy sauce keeps the overall saltiness in check given the roe's own salinity. Red chili and green onion add color and a touch of freshness on top. Cooked without oil in about ten minutes, this is a clean, high-protein banchan that comes together with minimal effort.
Adjust Servings
Instructions
- 1
Slice tofu into 2 cm pieces and pat dry with paper towels.
- 2
Split the roe sacs, scrape out the roe, and mix with egg, garlic, and water.
- 3
Arrange tofu in a heatproof dish and drizzle soup soy sauce evenly.
- 4
Spread the roe mixture over tofu and steam over medium heat for 10 minutes.
- 5
Add green onion and red chili, then steam 2 more minutes.
- 6
Finish with sesame oil and serve immediately.
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Nutrition (per serving)
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